Bacon Candy

A little later today, we’ll be putting up a couple of posts highlighting our July 4th dinner, which is going to be portable, since we’re heading across town for the fireworks display. But this bacon candy is a key ingredient in Carol’s not-quite-famous (yet) Bedeviled Eggs, which themselves are her take on the Deviled Eggs at Jackson’s.

The biggest problem with bacon candy is figuring out how to avoid consuming it all before the deviled eggs are ready for it. I’ve thought about hiring an armed guard, but the kitchen isn’t really big enough.

This is easy. Preheat oven to 400F. Combine half a cup of brown sugar, 1/2 tsp. dry mustard and 1/4 tsp. cayenne pepper and 1/2 tsp. smoked paprika. Lay the bacon out in a single layer on a baking sheet with a rack. Spread the dry ingredients over the bacon and bake for 20-25 minutes until the bacon is nearly crisp and the sugar has caramelized. When done, cool completely to allow the sugar to set.

Bacon candy is great by itself, on salads and, as you’ll see, on Bedeviled Eggs.

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